Archive for July 23rd, 2010

Description

Cooking the meatloaf in a skillet rather than in the oven means your kitchen stays cool and you'll have a rich, tasty sauce. The addition of nutrient, fiber-rich rice bran and flax take the place of breadcrumbs, keeping the meat moist and soft.

Add meat, mix well with your hands (good to use thin plastic disposable gloves) and form a flat oval shape 2 inches thick. Drizzle olive oil around center of skillet then place meat loaf in center of skillet.

Make the dumplings. One at a time, roll each pastry ball between 2 sheets of plastic wrap to form an 8 inch circle. Remove the top piece of plastic and place an apple in the center of the circle. Bring the edges of the pastry to the top of the apple to enclose it, then press to seal. Peel away the bottom piece of plastic. Repeat with the remaining 5 apples. Space the dumplings evenly in the baking dish and pour the syrup over each one.

Bake 40 minutes or until crust is golden and syrup has lightly carmelized or thickened.

They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds 'buckwheat' because they could be used like wheat when ground into flour.

Ingredients

1 cup GF buckwheat flour

1 1/2 teaspoons gluten-free baking powder

1 scant teaspoon salt

1 tablespoon fructose

1 teaspoon cinnamon (optional)

2 eggs

1 cup of milk or substitute, such as rice milk or soy milk

3 tablespoons oil (safflower, corn, olive, canola)

1/2 cups chopped walnuts (optional)

Equipment

A medium bowl.

1 griddle or large, metal skillet. Unless it's non-stick, your griddle or skillet should be rubbed with a small piece of paper towel dipped in cooking oil when the pan is warming, but not yet hot. This procedure removes any film that would cause the pancakes to stick.

Process

Preheat the griddle or skillet to 375 if electric, otherwise on medium high heat. Grease lightly with oil. Pan is ready when a small drop of water sizzles and disappears almost immediately.

ScienceDaily (July 22, 2010) — Walter and Eliza Hall Institute scientists have identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with coeliac disease.

Professor Bob Anderson from the Walter and Eliza Hall Institute in Melbourne, Australia, has identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with celiac disease. (Credit: Czesia Markiewicz, Walter and Eliza Hall Institute)

Their discovery opens the way for a new generation of diagnostics, treatments, prevention strategies and food tests for the millions of people worldwide with coeliac disease.

When people with coeliac disease eat products containing gluten their body's immune response is switched on and the lining of the small intestine is damaged, hampering their ability to absorb nutrients. The disease is currently treated by permanently removing gluten from the patient's diet.

Dr Bob Anderson, head of the Walter and Eliza Hall Institute's coeliac disease research laboratory, said it had been 60 years since gluten was discovered to be the environmental cause of coeliac disease.

"In the years since, the holy grail in coeliac disease research has been to identify the toxic peptide components of gluten; and that's what we've done," Dr Anderson said.

The research, done in collaboration with Dr Jason Tye-Din, Dr James Dromey, Dr Stuart Mannering, Dr Jessica Stewart and Dr Tim Beissbarth from the institute as well as Professor Jamie Rossjohn at Monash University and Professor Jim McCluskey at the University of Melbourne, is published in the journalScience Translational Medicine.

Dr. Bob Anderson & John Libonati at an NFCA-sponsored event April 30, 2009 in Philadelphia, USA where Dr. Anderson described his research and vaccine.

The study was started by Professor Anderson nine years ago and has involved researchers in Australia and the UK as well as more than 200 coeliac disease patients.

The patients, recruited through the Coeliac Society of Victoria and the Coeliac Clinic at John Radcliffe Hospital, UK, ate bread, rye muffins or boiled barley. Six days later, blood samples were taken to measure the strength of the patients' immune responses to 2700 different gluten fragments. The responses identified 90 fragments as causing some level of immune reaction, but three gluten fragments (peptides) were revealed as being particularly toxic.

"These three components account for the majority of the immune response to gluten that is observed in people with coeliac disease," Dr Anderson said. (more…)